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Friday, January 20, 2012

Sesame Shrimp and Asparagus Stir-Fry

I've been looking for some "lighter" dishes to make... with everyone struggling to get into their clothes after the holidays... and came across this Good Housekeeping recipe. It's very simple, adds a big serving of veggies, and is much lower in fat and calories than take-out! - additionally, you could make this faster than driving to your favorite Asian take-out restaurant.

For prep: Trim the asparagus, grate the ginger, cut the tomatoes, make the sauce, toast the sesame seeds. For a "prep-ahead of time, " you could actually even cook the shrimp and store them in the fridge. When you add the shrimp later, just cook 1 minute to heat through.

1 pound of trimmed asparagus

1 Tbsp grated ginger

Sauce:

Combine soy sauce, rice vinegar,and grated ginger in a small bowl. Set aside.

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp grated ginger

Here's the sauce.

1 pint cherry tomatoes

1 pound of shrimp tails, deveined, rinsed.

In a 12-inch skillet, toast the sesame seeds over a medium-high heat for about 4 minutes. Transfer them to a small dish.

toast 1 Tbsp sesame seeds for around 4 minutes. Swirl them in the pan.

transfer to another dish.

In that same skillet, heat the vegetable oil over medium-high until hot, then add the asparagus. Cook the asparagus until they are tender-crisp, about 4 - 5 minutes.

1 pound asparagus, trimmed and cut

Add the tomatoes and cook 1 minute.

gorgeous colors, right?

Stir in the soy sauce mixture and shrimp into the asparagus and cook about 2 - 3 minutes. It will NOT take the shrimp long to cook. Once they turn pink and opaque, they are done.

peeled, deveined shrimp

add the ginger soy sauce

Remove the skillet from the heat and stir in the sesame oil.

1 tsp sesame oil

To serve, spoon the shrimp mixture over rice and sprinkle with the toasted sesame seeds. PLEASE don't forget them like I did! (I was not very happy with myself.)

For prep: Trim the asparagus, grate
the ginger, cut the tomatoes, make the sauce, toast the sesame seeds.
For a "prep-ahead of time, " you could actually even cook the shrimp and
store them in the fridge. When you add the shrimp later, just cook 1
minute to heat through.

In a 12-inch skillet, toast the sesame seeds over a medium-high heat for about 4 minutes. Transfer them to a small dish. In
that same skillet, heat the vegetable oil over medium-high until hot,
then add the asparagus. Cook the asparagus until they are tender-crisp,
about 4 - 5 minutes. Add the tomatoes and cook 1 minute. Stir
in the soy sauce mixture and shrimp into the asparagus and cook about 2
- 3 minutes. It will NOT take the shrimp long to cook. Once they turn
pink and opaque, they are done.

Remove
the skillet from the heat and stir in the sesame oil. To serve, spoon
the shrimp mixture over rice and sprinkle with the toasted sesame seeds.

I'm glad you enjoyed the recipe... AND the presentation.... Haha!!! Both of these pieces came from Pier One Imports. I may sound like a big nerd, but I thought it looked like the shrimp were swimming in the beautiful blue ocean when I was looking around for something to put the shrimp on. It sure is a good thing they stamped their name on the bottom of the plates. The post is a couple of years old, so I had to go digging through my plates to refresh my memory. Perhaps they put their older lines of dishes online at lower prices or clearance?! :)

About Me

I am a prototypical modern American mom. I am retired professor of Anatomy & Physiology at a private Christian University, and mother to four beautiful children (3 boys and 1 girl). I am also a food blogger, cookbook author, and have owned my own cafe. My background is a PhD in Cellular and Molecular Neuroscience with emphasis on antioxidant research. My postdoctoral training was in human obesity and caloric restriction.

I grew up in South Louisiana where the best food in the world is routinely brought from the garden and the water, and put on the table. Everyone in my family of origin is a wonderful cook, so I guess it is just natural that I show my love to my family through food.

I love cooking and eating... and teaching my children the art and techniques of being in the kitchen. My mother taught me that there is always SOME part of the cooking process that even small children can help with...so my kids are indeed very familiar with the kitchen, the kitchen tools, use of homegrown herbs, etc.